Homemade asparagus houmous made with garlic, paprika and coriander.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 4 minutes
    • Mediterranean
    • Vegetarian

    Asparagus Houmous

    Recipe Information

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    2 x 170g Packs Asparagus

    1 x Tin Chickpeas

    3 x Cloves Garlic

    1 x tsp Paprika

    1 x Flat tsp Ground Cumin

    Juice from ½ Lemon

    35g Crunchy Trail Seed Mix

    1 x Pot Growing Coriander

    80ml Olive Oil

    Sea Salt

    Black Pepper


    Peel and chop the garlic roughly.

    Trim the cut ends of the asparagus and discard.

    Chop the rest into chunks – keep back a few of the tips for garnish.

    Put the asparagus into some boiling salted water along with the garlic and cook for about 4 mins - then drain well.

    Drain the chickpeas.

    Chop the coriander roughly.

    Put the chickpeas, asparagus and garlic, paprika, lemon juice, ground cumin, trail seed mix, coriander and olive oil into a food processor – season with some salt and pepper – blitz until well ground.

    Serve decorated with the asparagus tips – alongside some warmed pitta bread